Blueberries are high on the list of my favorite summer fruits. They’re in abundance right now and I’m throwing them in everything from smoothies and fruit salads to savory sauces like this one.
Just about everyone knows the super antioxidant power that blueberries deliver, but did you also know that…
- Blueberries are 38% more effective at fighting free radical damage than the antioxidant compounds in red wine.
- Blueberries have been shown in studies to sharpen visual acuity, particularly at night.
- Blueberries help prevent the brain from oxidative damage and may prevent diseases such as Alzheimer’s or dementia.
- Blueberries may prevent colon cancer and protect women from ovarian cancer.
What’s not to love? Sweet, bite-sized berries jam packed with good-for-you nutrients. Doesn’t really get better than that.
This savory sauce is a terrific accompaniment to chicken or turkey, but my favorite is spooning it over some roasted wild salmon filets. It would also add a unique flavor to a nutty brown rice or millet pilaf…spoon some over top just before serving. I imagine the sweet-savory balance would be really unexpected, but divine.
More blueberry-licious recipes:
- Honey-Sweetened Jam from Whole Life Nutrition Kitchen
- Cherry Blueberry Crumble from Elana’s Pantry
- Blueberry Honey Pie with Honey Whipped Cream from Gluten Free Easily
- Apricot Blueberry Clafouti from Cook 4 Seasons
Balsamic Blueberry Pan Sauce
1 tbs. extra virgin olive oil
1 large shallot, thinly sliced
1/4 tsp. sea salt
Freshly ground black pepper, to taste
Pinch of dried oregano
1 cup fresh blueberries
1/4 cup water
1 tbs. balsamic vinegar
Heat oil in a small pot over medium-low heat. Add shallot and saute until tender, about 3-4 minutes. Stir in salt, pepper to taste, and oregano. Add blueberries, water, and vinegar. Keep heat fairly low. Using a potato masher or a fork, gently mash blueberries—leaving a few chunky pieces. Cook the sauce for 3-5 minutes, stirring often, until thickly bubbling and purplish-blue.
Serve warm with chicken or turkey, fish, or whole grain pilafs. (Can be refrigerated and reheated before serving.)
I finally got around to putting together an FAQ page here at Daily Bites. Check it out…and if you have a burning question you’d like to see added to the page, let me know! Next up I’m hoping to put together a resources page. And eventually a recipe archives page…sounds like I’ve got my work cut out for me, huh? I think I need a rainy day. Or maybe a rainy decade!
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This post is linked to Slightly Indulgent Tuesday.